Roasted Red Snapper with Coconut-Ginger Sauce

This protein-packed recipe is full of zesty flavor, with Caribbean jerk seasoning, coconut milk, garlic and ginger adding depth to a medley of vegetables that are spread atop baked red snapper fillets.

Total Time: 0:38

Prep: 0:38

Level:
Moderate

Serves:
4

Ingredients

2 tsp. dry Caribbean jerk seasoning

½ tsp. salt

1 can coconut milk (not cream of coconut; see Tip)

⅓ c. Sliced scallions

1 tbsp. minced garlic

1 tbsp. minced or grated fresh ginger

4 red snapper fillets (about 8 oz each)

Cooking spray

2 c. shredded carrots

1 red pepper

6 oz. baby spinach

Garnish: chopped fresh cilantro or parsley

Directions

Heat oven to 400°F. Lightly coat a rimmed baking sheet with cooking spray. Mix jerk seasoning and salt in a small bowl.